Small saucers, big servings

Chef Marcus Paslay is spinning plates, so to speak. He operates two successful Fort Worth restaurants, Clay Pigeon and Piattello Italian Kitchen (both affectionately named for the flying targets he loves to shoot), and manages to balance his family’s interest with the growing business. We sat down with the affable chefpreneur for this week’s episode of “Wining and Dining with Jim White” on VOKAL. “Good food, well prepared feeds my soul”, says Marcus, who started his career in the restaurant industry as a “working tourist”. “Tune in” to hear about his journeys, and his sage advice for aspiring chefs and restaurateurs. Welcome to the podcast devoted to introducing you to the likes, loves and life of the men and women behind the eats and drinks you love. You can subscribe to our podcasts on iTunes. Please remember: If anybody asks you what you’re making for dinner, tell ’em reservations!

Singin’ a sweet savory song

World famous chef Dean Fearing is one of the friendliest people you’ll ever meet. His heralded eponymous restaurant in TheRitz-Carlton Hotelis sublime, and doing great business. He continues to explore and refine his elevated American cuisine. But, if he had ventured down the road that beckoned in his youth, you might never have been greeted by him at Fearing’s or The Mansion on Turtle Creek. Or, any other restaurant for that matter. What?!? No Lobster Tacos? No Tortilla Soup? No Antelope on Coriander/Smoked Pepita Pesto? Find out what we’re talking about as Dean joins us on today’s episode of “Wining and Dining with Jim White” on VOKAL. It’s the podcast devoted to bringing you life stories behind the men and women who create the flavors you love. Catch all our conversations with top chefs and winemakers on VOKALnow.com and oniTunes. And, remember. If anybody asks you what you’re making for dinner….tell ’em, reservations!